Stir Fried Blue Crab with Yellow Curry

🧂 Ingredients

• 2 pcs blue crabs
• 2 pcs red Thai birds eye chillies
• 1-2 pcs garlic cloves
• ½ pc red or yellow onion
• 1 tsp caster sugar
• 2-3 tsp Indian curry powder
• 2 tsp light soy sauce
• 1 tsp fish sauce
• 1 ½ tsp Thai roasted chilli paste
• 150 ml coconut water
• 2 pcs eggs
• 3-4 pcs spring onions
• 2-3 pcs Chinese celery
• ½ tbsp Thai chilli oil

Instructions

• 1 Wash the crab under cold running water.
  
  Remove and discard the abdominal segment and remove the carapace.
• 2 Use scissors to cut off the gills and the outer part of the legs.
• 3 Break the body in half and cut each half into four parts.
• 4 Cut the claws into two and crush the shell with the back of the knife.
• 5 Quickly stir fry the crab over a high heat for a minute.
  
  Pour over a ladle of water or vegetable stock and bring to the boil.
• 6 Put a lid on top then simmer for 4 minutes.
  
  Keep on the side.
• 7 Crush the garlic cloves and the seedless red Thai chillies.
  
  Slice the onions coarsely.
  
  Cut the spring onions and Chinese celery into 3 cm sticks.
• 8 Sauté the garlic and chilli for a minute, then add the onions and continue
  sautéing for 3 minutes.
• 9 Combine all ingredients for the sauce and stir well before adding it to the
  garlic and onion mix.
• 10 Add the cooked crab pieces and cook together until the eggs are cooked and the
  sauce starts to thicken.
• 11 Mix in the spring onion, Chinese celery and the chilli oil and cook for about
  two minutes.
  
  If the sauce is too runny, add a little corn starch. (optional)
• 12 Season to taste with a good pinch of ground white pepper.
  
  Serve the crab curry with steamed rice.

Nutrition Info